Producer: Antinori

Grape: Sangiovese, Cabernet Sauvignon, Cabernet Franc

Pronunciation: "sahn/djoh/VEH/zeh","kah/behr/neh soh/vee/nyon", "kah/behr/neh frah"

Region: Tuscany, Italy

Zone: Toscana IGP

Producer Info:

The Antinori family has been committed to the art of winemaking for more than six centuries – since 1385 when Giovanni di Piero Antinori became a member of the Florentine Winemaker’s Guild.  The family is intrinsically linked to the culture of Italy, and of course the Chianti Region. 

Tasting note: exuberant and inviting.  Made with sangiovese and smaller parts cabernet sauvignon and cabernet franc, there is a symphony of dark fruit with black cherry, plum, spice and sweet tobacco.  The heat and dryness of the vintage has added to the aromatic intensity of the wine, but the mouthfeel is carefully crafted to maintain its softness and smoothness. 

Growing System: Guyot

Soil Composition: Rocky limestone and marl


Upon arrival of the picked grapes into the winery they are sorted so that only the best bunches are selected. Maceration is performed with the utmost care to preserve aromas, extract colour and manage the sweetness and elegance of tannins. Malolactic fermentation began in small oak barrels to enhance the finesse and complexity of the aromas. Each vineyard lot is fermented separately and then blended. The wine was then transferred to French and Hungarian oak barrels, partially new and partially second-fill, for a period of 14-16 months to complete the final development of the wine’s distinctive character. Tignanello is bottle aged for 12 months before release.

Ageing: Up to 20 years 

Alcohol (%) 14%

Wine Review:

“The 2017 Tignanello is dense, exotic and flamboyant. Red berry fruit, cherries in liqueur, blood orange, wild flowers and sweet spice are front and center in this sumptuous, racy Tignanello that is likely to drink beautifully right out of the gate. The Antinori team has done a terrific job with the 2017, a year in which heat and dry weather took with them 30% of the production.” – Vinous/Antonio Galloni